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slow cooker honey garlic chicken from our best bites

Slow Cooker Honey Garlic Chicken

5 from 1 vote
This sweet and spicy slow cooker honey garlic chicken comes together in just a few minutes in the morning using a handful of pantry and freezer staples and then slow cooks to perfection! Can also be made in an Instant Pot.
Prep Time 10 minutes
5 hours
Servings6 servings
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Ingredients

  • 2-2 ½ pounds frozen boneless skinless chicken breasts we used Tyson Boneless Skinless Chicken Breasts
  • ½ cup soy sauce low sodium, preferably
  • ½ cup honey
  • ¼ cup ketchup
  • 1 + teaspoon Asian hot sauce we used Sriracha, but you can also use, sambal oelek, Go Chu Jang, or other favorite Asian hot sauce; start with 1 teaspoon and add more to taste if desired
  • 6 cloves garlic smashed or minced
  • 1 small bunch green onions chopped (use the white bottoms while cooking and reserve the green tops for serving)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dark sesame oil

for serving

  • 1 ½ tablespoons corn starch
  • 3 tablespoons cold water
  • Reserved chopped green onion tops
  • Hot rice
  • Sesame seeds

Instructions

  • Place chicken breasts in slow cooker.
  • Whisk together soy sauce, honey, ketchup, hot sauce, garlic, white ends of green onions, grated ginger, rice wine vinegar, and sesame oil. Pour over chicken breasts. Cook on low 4-6 hours or until chicken shreds easily with a fork.
  • Transfer cooked chicken breasts from the slow cooker to a serving platter or bowl and shred.
  • Pour the liquid into a medium saucepan and heat over medium until it simmers. While it's heating, whisk together the cornstarch and water. When it boils, add the cornstarch mixture and stir until the sauce is thickened and clear. Pour over shredded chicken.
  • Serve over hot rice. Top with chopped green onion tops and sesame seeds.

Notes

Alternate Cooking Instructions

Chicken Breasts - Frozen

  • Slow Cooker: Low 4-6 hours or high 2-3 hours
  • Electric Pressure Cooker: 14 minutes high pressure, natural release for 10 minutes

Chicken Breasts - Thawed

  • Slow Cooker: Low 3-4 hours or high 2-3 hours
  • Electric Pressure Cooker: 7 minutes high pressure, natural release for 10 minutes, use sauté function to finish sauce 

Boneless, Skinless Chicken Thighs - Frozen

  • Slow Cooker: low 5-6 hours or high 3-4 hours
  • Electric Pressure Cooker: 10 minutes high pressure, natural release for 10 minutes, use sauté function to finish sauce 

Boneless, Skinless Chicken Thighs - Thawed

  • Slow Cooker: low 4-5 hours or high 2.5 - 3.5 hours
  • Electric Pressure Cooker: 10 minutes high pressure, natural release for 10 minutes, use sauté function to finish sauce 
 

Nutrition

Serving: 1serving chicken and sauce (1/6th recipe, no rice), Calories: 343kcal, Carbohydrates: 30g, Protein: 43g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 121mg, Sodium: 1397mg, Potassium: 806mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 128IU, Vitamin C: 4mg, Calcium: 24mg, Iron: 1mg
Course: Main Courses
Cuisine: Asian, Crock Pot
Keyword: Slow Cooker Honey Garlic Chicken
Calories: 343kcal
Author: Kate Jones
Cost: $12
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